Thursday, February 04, 2010
Lime Cucumber White Chocolate Ganache Macaron
FOR THE MACARON SHELL
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/4 teaspoon of lime green food colouring powder
1/4 teaspoon of dark green food colouring powder
1. Put ground almond & icing sugar in a food processor or a small blender. Blend them finely.
2. Sift the blended mixture and set aside
3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles)
4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peak.
5. Mix the dry ingredients into the egg whites. Roughly mix through the dry and wet ingredients. It's ok if you still see some lumps, but just make sure the dry and wet ingredients are well combined.
6. Devide the mixture into 2 bowls, one you'll add in the lime green colouring, while the other with dark green colouring.
7. You'll now fold the colouring into the mixture for each bowl, until you get smooth shiny, magma flow consistency.
8. Line the baking tray with the parchment paper.
9. We wanna achieve a marble effect here, so scoop one light green batter in the piping bag follow by the dark green batter. Alternate this until you have nomore batter left.
10. Pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency.
If not you could hit the bottom of the tray with your hand to smooth the point out)
11. Let your macarons sit for about 30minutes. This will depend on the humidity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.
12. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.
(This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly)
13. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.
FOR THE LIME-CUCUMBER WHITE CHOCOLATE GANACHE
50g cooking white chocolate
Half Lime ( Squeeze to obtain juice)
20g cucumber (remove skin - cut into small pieces)
1. In a fruit juice blender or any hand blender, put in the cucumber and blend it to get the juice.
2. In a small pot, put in the lime juice, add the cucumber juice in it. Warm it up over low heat
3. Once it start to boil slightly, remove from heat. Add white chocolate and stir constantly until they all melt. If the mixture had turned too cold and you still have some lumps, warm up a pot of water, put the chocolate mixture on top and stir.
4. Cover up with cling wrap, put in the fridge for 1 hour.
5. Pipe the macarons and keep chill.